Sugar Glazed Roasted Carrots Recipes

Steps:

• In a large skillet, place carrots, butter, sugar, rosemary, and 1 1/4 cups water; season with salt and pepper. Bring to a boil; reduce to a simmer, and cook until carrots are tender, 10 to 12 minutes. (If water evaporates before carrots are tender, add 1/4 cup more.)
• Continue to cook, stirring frequently, until liquid is reduced to a glaze, 1 to 2 minutes more.

Steps:

• Put oven rack in the middle position. Preheat to 475 degrees. Heat rimmed baking sheet for 10 minutes.
• Toss carrots, melted butter, sugar, salt and pepper until thoroughly combined. Remove pan from oven. Please carrots in single layer on it. Roast until they're beginning to brown, about 15 minutes.
• Remove pan from oven, toss carrots to redistribute and keep roasting until tender and deep amber in color, with some very darkened spots (but not all over)--about 3 minutes.

Steps:

• Heat 1 inch water to boiling in 3-quart saucepan. Add carrots and, if desired, 1/2 teaspoon salt. Cover and heat to boiling; reduce heat. Simmer covered 12 to 15 minutes or until carrots are tender.
• While carrots are cooking, heat brown sugar, butter, orange zest and 1/2 teaspoon salt in 10- or 12-inch skillet over medium heat, stirring constantly, until sugar is dissolved and mixture is bubbly. Be careful not to overcook or the mixture will taste scorched. Remove from heat.
• Drain carrots. Stir carrots into brown sugar mixture. Cook over low heat about 5 minutes, stirring occasionally and gently, until carrots are glazed and hot.